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RECIPE: www.rickbayless.com/recipe/crispy-fried-sopes/
I came across this method of sope making 40 years ago at a now-defunct Mexico City restaurant. The experience of biting into the golden, crispy exterior, yielding to the soft masa within, is remarkably different from that of the classic griddle-baked sopes. But it’s wonderful. And because these sopes have higher sides, they make perfect vessels for saucier fillings.
When we opened Frontera Grill in 1987, we offered a quartet of these sopes, each with a different filling: shredded chicken with mole rojo and sesame seeds; black beans with fried plantains, crema and fresco cheese (my favorite); guacamole with sliced radishes for garnish, and savory shredded beef with roasted tomatoes.
I’m listing those as options here, though you should just consider them as starting points.
Since these sopes are deep fried, it’s easier to finish more of them at once. Plus, you can keep them warm in a low oven for 20 minutes or so before filling and serving-not something you can say of the griddle-baked sopes.